Ingredients:
2 Tbsp coconut oil
1 medium onion, diced
1 medium butternut squash, peeled, seeded and diced into 2 inch cubes
2 apples, peeled, cored and sliced
1 sweet potato
4-6 carrots or parsnips
1 tsp ceylon cinnamon
4 cups bone broth
2 garlic cloves
1 tsp turmeric
2 tsp curry powder
1⁄2 cup coconut milk
pumpkin seeds and hemp seeds to garnish
Directions:
In a large pot warm coconut oil
Carmelize onion and garlic, sautéing 10-15 minutes until golden brown
Add squash cubes, apple slices and cinnamon and cook for 10 minutes
Pour broth into pot and bring mixture to a boil
Reduce heat and simmer for 30 minutes
In a high powered blender, puree soup in small batches, or use an immersion blender
Serve hot and enjoy!